* Exported from MasterCook Mac *
Rotolone / Raviolone
Recipe By : Mamma
Serving Size : 1 Preparation Time :0:00
Categories : Italian Ethnic
Amount Measure Ingredient -- Preparation Method
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3 whole eggs
300 grams flour -- * see note
1 tablespoon butter
500 grams frozen spinach -- chopped
1 cup ricotta cheese
salt and pepper -- to taste
nutmeg -- to taste
4 cloves fresh garlic -- chopped
parmesan cheese -- grated
use the flour to create a little mountain woth a whole in the middle in which the
eggs will be added gradually, mixing them with the flour using a fork. When all
eggs are well mixed knead the dough until it is smooth enough. Place the dough on
a lightly flour covered table and use a rolling pin to acheive a large and flat
sheet of dough.
In a pot melt the butter and add the garlic, frozen spinach and spices. Let cook
for about 10-15 after all the spinach has unfrosted.
Mix the spinach with the riccotta and some parmesan and spread the mixture on
the sheet of pasta. Roll the pasta as if it wasa strudel and then wrap in a
smooth cloth kitchen towel and tie the ends with string.
Cook the rotolone for 20 minutes in boiling salted water. Unwrapp the towel.
Before serving, slice the rotolone and warm the slices in a pan with some olive
oil or butter, let them brown a bit and get crispy.
Serve hot with tomato sauce and parmesan.
REG shared by Y&Y, Sheffield UK
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Per serving: 1946 Calories; 61g Fat (28% calories from fat); 90g Protein; 261g
Carbohydrate; 697mg Cholesterol; 861mg Sodium
NOTES : * preferebly doppio zero flour but all purpose wiil do